Unit 9 - AB1: Staff organisation and service methods
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Slide 1: Slide
HorecaMBOStudiejaar 1
This lesson contains 13 slides, with interactive quizzes, text slides and 1 video.
Lesson duration is: 120 min
Items in this lesson
Unit 9 - AB1: Staff organisation and service methods
Slide 1 - Slide
Slide 2 - Video
Purpose of assignment
- To learn more about the types of staff organisation
- To gain more knowledge about the different types of food service operations
- To research different service methods and their impact on hospitality businesses
Slide 3 - Slide
" As an employee in hospitality, it is important to have knowledge and understanding of the different types of food service operations. They can vary in type, staff structure, and service methods. These business choices will have an impact on the overall operation"
Slide 4 - Slide
Give an example of a food service operation
Slide 5 - Mind map
Where do you think of with staff organisation?
Slide 6 - Mind map
Service methods
Silver service
Plate service
Buffet
Self-service
Assisted service
Room service
Counter service
Table service
Single point service
Slide 7 - Slide
Group activity
3 groups - 10 minutes
You are going to find out what the different service methods entail. Give a short explanation in your own words.
(Put the information in a Word document)
Slide 8 - Slide
Group 1
Group 2
Group 3
Silver service
Self-service
Table service
Plate service
Assisted service
Single point service
Buffet
Room service
Counter service
Jurgen
Isa
Luca
Elze-Mieke
Peter
Ilse
Tialda
Fleur
Simone
Mariska
Slide 9 - Slide
AB1 - Staff organisation and service methods
TASK 1
Visit at least three distinct food service operations. At least two of the businesses should be roughly similar in terms of numbers of staff and guests.
Slide 10 - Slide
Describe the following...
1. Type of food service operation
2. Layout, design, choice of equipment and furnishings
3. Staff organisation
4. Service methods
Slide 11 - Slide
Group activity - 30 min.
Three groups
You are going to make make the right combinations between type of food service operation, service method and staffing. Explain why the chosen combinations are appropriate.
You can choose the same service method more often.